Fruits in Heavy Syrup
Ingredients
Directions
Prepare a syrup by boiling sugar and water until it reaches 28° Beaume.
Soak the fruits in the syrup for three days.
Bottle the fruits and dip them in a thicker syrup (29° Beaume).
Process the bottled fruits for twice as long if the syrup is cold.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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